【作者】 焦梅； 李蓓蓓； 聂小华； 刘书来； 丁玉庭；

【Author】 Jiao Mei Li Bei-bei Nie Xiao-hua Liu Shu-lai Ding Yu-ting~* (College of Biological and Environmental Engineering,Zhefiang University of Technology,Hangzhou Zhejiang,310014)

【机构】 浙江工业大学生物与环境工程学院；

【摘要】 本文研究了醋渍处理对养殖鲈鱼理化性质的影响及变化规律。结果表明,醋渍处理可以使鱼肉的pH值迅速下降,处理1．5h 可以使鱼肉的持水力由原来的79．65%降至30．66 %；肌原纤维蛋白发生变性,蛋白质溶解度总体呈现下降趋势；同时短时间的醋渍处理可以起到脱去部分游离脂肪的作用。更多还原

【Abstract】 Effect of vinegar pickling on physics and chemistry character of Lateolabrax japonicus was investigated.The treatment of vinegar pickling resulted in the rapid decrease of pH and the obvious denature of myofibrillar protein,the water holding capability was decreased from 79.65% to 30.66% when treated with 1.5h.Moreover,part free fat was removed through fast vinegar pickling.更多还原